What a fantastic idea. I'm thinking about the likely numbers, and
without going into details, I can picture broth that's as calcium-rich
as milk, just using 1:8 wine to water. Fruit acids probably work
better, and it's really the normal procedure anyway to add some wine. I
really enjoy the Chinese chicken broth recipe I have, but I haven't
experimented much with lamb. There's a recipe in an old English
cookbook for mutton broth, but it has turnip... Maybe I should be more
open-minded. Can broth be made from rabbit bones, and is it worthwhile,
I wonder.
Bill
S. Oregon coast
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